Potato And Kielbasa Chowder Recipes

Steps:

• 1. In a 6 quart crock-pot add all of the ingredients except the cream and cheese
• 2. Stir to combine
• 3. Cover and cook on low 8-10 hours or on high 5-6 hours or until the potatoes are fork tender.
• 4. Remove the lid and fish out the bay leaf and discard.
• 5. Add the shredded cheddar cheese and cream to the soup and stir to combine and melt the cheese
• 6. Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!

Steps:

• In a pot that will comfortably hold all ingredients, brown sausage (1 inch pieces or smaller) with chopped onion.
• The more you brown them, the better it will taste.
• Don't worry about a little bit of charring.
• Toss in peeled, cut potatoes and cook slightly to coat potatoes with juices.
• Add enough water to not quite cover potatoes.
• Salt lightly.
• Cook until potatoes fall apart with fork and the liquid has thickened, stirring occasionally.

Steps:

• Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

Steps:

• Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
• Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.
• Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes.
• Add the half-and-half and corn and cook, stirring, until heated through.
• Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper.